NOC 63201: Butchers - retail and wholesale
Butchers prepare standard and specialty cuts of meat, poultry, fish and shellfish for sale in retail or wholesale food establishments. They are employed in supermarkets, grocery stores, butcher shops and fish stores or may be self-employed. Butchers who are supervisors or heads of departments are included in this unit group. Apprentices are also included in this unit group.
Last reviewed 2026-11-02 · Sources: Immigration, Refugees and Citizenship Canada (IRCC)
Quick answer
NOC 63201 (Butchers - retail and wholesale) is a TEER 3 occupation, so it counts as skilled work for Express Entry. It is not on IRCC's high-wage list. It is eligible for Trades category draws.
TEER
TEER 3
Skilled for Express Entry
High-wage
Not listed
No extra CRS points
Category draws
Trades
IRCC 2026 lists
| NOC 2021 code | 63201 |
|---|---|
| Title | Butchers - retail and wholesale |
| Broad category | Sales and service occupations |
| TEER | TEER 3 — usually requires a college diploma or apprenticeship of less than 2 years, or 6+ months of on-the-job training |
Category-based draws
- Trades Occupations, 2026-Version 3 — have accumulated, within the past 3 years, at least 12 months of full-time work experience (or an equal amount of part-time experience) — this experience does not need to be continuous (in a single occupation listed in the table below (no matter your primary occupation); in Canada or abroad).
Example job titles
- butcher - butcher shop
- butcher apprentice
- head butcher - wholesale
- retail butcher
Main duties
- Cut, trim, bone and otherwise prepare custom and/or standard cuts of meat, poultry, fish and shellfish for sale at self-serve counters or according to customers' orders
- Prepare meat for special displays and/or delivery
- Shape, lace and tie roasts and other meats, poultry or fish and may wrap or package fresh or frozen or prepared meats
- Manage inventory, keep records of sales and determine amount, product line and freshness of products according to company and customer requirements
- Adhere to Hazard Analysis and Critical Control Points (HACCP), Canadian Food Inspection Agency (CFIA) and food safety standards
- Ensure food storage conditions are adequate
- May supervise, direct work or train other butchers, meat cutters or fishmongers.
Your duties should match the lead statement and most of the main duties to use this NOC — check the full profile on the official NOC site.
Related occupations
- NOC 63200 — Cooks
- NOC 63202 — Bakers
- NOC 63210 — Hairstylists and barbers
- NOC 63211 — Estheticians, electrologists and related occupations
- NOC 63220 — Shoe repairers and shoemakers
- NOC 63221 — Upholsterers
- NOC 63100 — Insurance agents and brokers
- NOC 63101 — Real estate agents and salespersons
- NOC 63102 — Financial sales representatives
← NOC 63200 Cooks · NOC 63202 Bakers →
Calculate your CRS score → · All NOC codes · High-wage list
TEER 3 also matters for work permits: see the spousal open work permit (TEER rules for spouses of workers), LMIA explained and the Atlantic Immigration Program (job offers in TEER 0–4).
Sources: Statistics Canada NOC 2021 V1.0; IRCC high-wage occupations; IRCC category-based selection; IRCC who can apply.
Frequently asked questions
Is NOC 63201 eligible for Express Entry?+
NOC 63201 is a TEER 3 occupation. IRCC counts work in TEER 0, 1, 2 or 3 occupations as skilled work experience for the Federal Skilled Worker Program and the Canadian Experience Class, as long as all other program requirements are met.
Is NOC 63201 a high-wage occupation?+
No. NOC 63201 isn't on IRCC's Express Entry high-wage occupations list, so it doesn't earn the extra high-wage or job offer CRS points. Canadian work-length points can still apply for TEER 0–3 work.
Which Express Entry category draws include NOC 63201?+
As published by IRCC: Trades Occupations, 2026-Version 3. Candidates generally need have accumulated, within the past 3 years, at least 12 months of full-time work experience (or an equal amount of part-time experience) — this experience does not need to be continuous.